Place the octopus, peppercorns, thyme, bay leaf, water, wine, lemon juice, garlic and 2 tablespoons salt in Dutch oven or stockpot. Place a weight such as a plate on the octopus to keep it submerged. Cover and heat to a boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour or until tender. Test for doneness by piercing the octopus with a knife. Remove octopus, let cool.

Cut tentacles off the body portion of the octopus. Brush tentacles with oil and sprinkle with remaining ½ teaspoon salt and pepper. Grill tentacles over medium-high heat for 6 minutes per side, rotating after 3 minutes to create crosshatch marks. Cut grilled tentacles into 2-inch pieces.

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3/4/18: With the current weather pattern at this time you can expect to see quick occurring market conditions on all products. Projected days of production will be interrupted causing supply projections to drop. Most important is costs of items manufactured in China will rise and it is in customers best interest to buy now before increases.
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